The heavenly smell of bread baking in the kitchen is so satisfying especially when you know it is gluten-free! I am pleased with how this recipe works well with either store-bought gluten-free bread flour or my homemade gluten-free bread flour blend. It’s entirely up to you which one you choose but bear in mind, to have some extra store-bought flour handy to get the dough together without any stickiness. I notice that my homemade blend doesn’t need that much flour compared to other blends.
As with most gluten-free bread, it is best to eat the baguette the day it is baked.
It truly is beautiful to see a nice looking baguette in the breadbasket and exciting to see the slices feeling springy and crusty on the outside. Knowing how to make this baguette will open so many doors to other recipes that need its slices like in my blog: French onion soup or other dishes like Crostinis with Bruschetta or Tapenade; garlic bread and as a side to cheese boards.
GLUTEN-FREE BAGUETTE BREAD
- 15g dried yeast or 20g fresh yeast
- 4 teaspoons sugar
- 100ml warm water
- 4 egg whites
- 2 teaspoons salt
- 4 tablespoons sunflower oil
- 2 tablespoons olive oil
- 250ml fizzy water or soda water
- 2 tablespoons lemon juice
- 500g store-bought or homemade gluten-free bread flour
- 1 teaspoon xanthan gum or 2 teaspoons psyllium husk
- Benchtop stand mixer with the whisk and dough hook attachments
- Baguette bread tray (optional)
- Activate the yeast by mixing it with the sugar and warm water in a glass measuring jug and allow it to rise for 10 minutes in a warm place. If using fresh yeast, be warned that the mixture will rise considerably.
2. Using a benchtop stand mixer and the whisk attachment, add the egg whites, salt and oils to the bowl. Whisk lightly.
3. Add the yeast mixture, whisk well.
4. Change the stand mixer attachment to the dough hook and mix half of the bread flour into the whisked yeast mixture.
5. Mix the fizzy water or soda water with the lemon juice in a separate jug. Add half of this to the yeast & flour mixture gradually while the stand mixer is mixing at a low speed.
6. Add the remaining flour and fizzy water.
7. Knead the dough at a medium-low speed for 5 minutes. If the dough appears and feels too sticky, add a few tablespoons of flour at a time and continue kneading until the dough feels soft but not overly sticky.
8. On a lightly rice-floured surface, tip the dough out of the bowl and start dividing the dough in half and shaping each piece into 30cm long baguette shapes.
9. Sprinkle some rice flour on a baguette tray or baking tray. Place each baguette on the tray and sprinkle the surface lightly with rice flour. Cover the baguettes with oiled plastic wrap and a tea towel. Allow to rise for 3 hours In a warm place.
10. Preheat the oven to 220 C/425 F.
11. Place a tray of boiling water on the bottom shelf of the oven. This will create a perfect steamy environment for the baguette to bake well.
12. Using a sharp knife or pastry scraper, slash the top of the baguettes at an angle. Sprinkle the tops with rice flour.
13. Place the baguettes on the middle shelf and bake for 25 minutes. The baguettes are ready when they appear slightly golden and sound hollow when tapped.
14. Allow to cool down for 30 minutes before slicing the baguettes.
15. Cover in plastic film and finally in foil to keep it from going hard, if storing it for the next day.
Refresh the baguette by sprinkling or spraying water on the baguette and reheating it in a 180 C/350F oven.
Slice the baguette on the day of baking and place them in a suitable freeze container. The baguette slices are perfect to toast or grill and serve as bruschetta or with dips.